Beetroot Salad
Category:
Easy
Email
Print
Preparation time
Cooking time
Ingredients
For 5 Person(s)
Recipe
- 2 cup(s) sweet potato, large diced
- 1 cup(s) chocho, diced
- 1 cup(s) carrots, julienne
- 1 pound(s) beetroot
- 1 can(s) Grace Gungo Peas, drained
- 6 whole Lettuce Leaves
- Dressing:
- 1/4 cup(s) Olive Oil
- 1/4 cup(s) mustard
- 1/4 cup(s) wine vinegar
- 1 teaspoon(s) ginger, grated
- 1/4 teaspoon(s) Grace Caribbean Traditions Black Pepper
- 1 sprig(s) parsley, chopped
Beetroot Salad Directions
- Peel sweet potatoes and cut into large dice; peel chocho and cut into medium dice and cut carrots into julienne (thin strips). Boil until tender and drain immediately.
- Wash whole beetroot and boil in enough water to cover. Peel and cut into medium or large dice.
- Combine sweet potatoes, chocho, carrots and beetroot; and then drain the Grace Gungo Peas.
- Combine dressing ingredients in a bowl and whisk well. Pour dressing over beetroot mixture and mix well.
- Arrange lettuce leaves on the base of a salad bowl and top with the beetroot mixture.
- Garnish with chopped parsley.
